Well, here are 3 of them. I have others if these don't suit your needs.

Spicy Italian Sausage and Shrimp Gumbo Nourishing Nantucket
2 heads of organic cauliflower, small chopped
4 large shallots, small chopped
1 large yellow onion
8 cups low sodium organic chicken stock
1 head garlic, cloves crushed
2 sprigs thyme leaves only
8 slices nitrate free bacon
1/2 # hot Italian sausage, no added sugars or preservatives or gluten
1# small raw shrimp, deveined and shell removed
4 organic scallions, sliced on the diagonal, for garnish
S & P to taste
In a large ceramic soup pot, heat the cauliflower, onion, shallots, stock, garlic and thyme on medium high. When it begins to boil, turn down to the heat to medium and let it simmer. Meanwhile, heat the bacon in a medium saucepan on medium-high and allow it to render and crisp. Remove the bacon and add the sausage making sure to crumble as it cooks into smaller pieces. Allow it to brown and cook thoroughly before adding the shrimp. Cook the shrimp on medium high with the sausage until they are thoroughly cooked. Set the pan aside off the heat while you finish the soup. Once the cauliflower is fully cooked- that is, it is able to be pierced easily by a fork, turn off the heat. Get a high speed blender and another similar sized pot prepared before you puree the soup. Using a glass 2 or 4-cup measuring cup, scoop the soup from the pot to the blender. Working in batches, blend the soup on medium or low setting first until almost fully pureed, then blast at high for 5 seconds. Pour the batch into the waiting clean pot. Repeat with the remaining soup. Once the soup is all pureed, set that pot on medium and add the sausage and shrimp mixture to the soup. Allow the soup to come to a slow boil and hold warm on low until ready to serve. Check the flavor and season as needed. For garnish: roughly chop the crispy, cooled bacon into small bits and reserve with the scallions.Shrimp & Sausage Creole Satisfying Eats
6 oz bacon (or 3 tbsp bacon drippings, coconut oil or butter)
1 bell pepper, fine chopped
1/2 large Vidalia onion, fine chopped
1 stalk celery, fine chopped
4 cloves chopped garlic (1 tbsp chopped)
4 cups canned or fresh tomatoes
1 & 1/2 cups homemade chicken stock
1/2 lb smoked sausage, cut into 1/2 inch pieces
1/2 tsp red pepper flakes (or more to taste)
1/2 tsp black pepper
1.5 shrimp, shelled & deveined
Salt to taste
Sweetener (optional)
Cajun Seasoning to taste (if needed)
Chopped parsley (garnish)
In large Dutch oven (or pot), render fat from bacon. (I prefer to chop bacon before cooking to cook bacon quicker). Once bacon is crispy, remove bacon and use for another dish. (If not using bacon, at this time add your fat to the pot.) Add onion, pepper, celery and garlic to fat in pot. Cook on medium-low heat until vegetables are soft, about 10 minutes. Add the remaining ingredients EXCEPT shrimp. Cover and cook on medium-low heat for 20 minutes (or longer). After 20 minutes, add the shrimp. Stir and cook for 2-3 minutes. Turn off heat so you don’t overcook shrimp. Taste for seasonings and add more if necessary. Add a bit of sweetener if your tomatoes were not naturally sweet.Cajun Gumbolaya Wellness Mama
1-2 pieces of cooked chicken, chopped into pieces
1 lb of sliced sausage of choice (spicy sausage works well)
1 lb shrimp, peeled, talks removed(optional)
2-3 bell peppers, color of choice
1 onion, chopped
2-3 cloves of garlic
1 can diced tomatoes
2 bags frozen cauliflower (defrosted)
1 bag frozen okra (not breaded)
Spices of choice (salt, pepper, Cajun seasoning, parsley, basil, oregano, etc.)
Hot sauce (optional)
In large skillet, cook sliced sausage until browned, remove from pan. Sauté chopped onions, garlic and peppers in skillet until soft, season to taste while cooking. While onions, garlic and peppers are cooking, put cauliflower into food processor and pulse until it is in small pieces like rice.
When onion mix is done softening, add can of diced onions, okra and other spices to taste. Add chicken, sausage, shrimp and cauliflower and simmer another 10-15 minutes until cauliflower is soft and shrimp is cooked. Alternatively, you can cook the cauliflower separately in some butter in another skillet and serve the gumbo over it.

I use the Pumpkin Sausage Soup Recipe that was posted here years ago (might have been Sausage Pumpkin Soup, but I don't remember). It is basically an Italian Sausage soup recipe, but I change mine to make a gumbo version.

Ingredients:
1/2 to 1 whole 10 oz can pureed pumpkin, depending on size of batch
1 box chicken stock (or more if making a large batch)
diced onions - I use a large one
garlic -- several cloves or to taste
crushed celery flakes (or diced celery if you keep it on hand) - about 2 T dry
red and green bell peppers, fresh or smoked - about 1-1/2 cups diced
Diced chicken - about 2 cups or more
Sliced smoked sausage - 2 large links or more
Diced ham - 1 or 2 cups
Large shrimp, peeled and deveined - about 1 pound
(Any of the above meats/seafood/poultry or others if you prefer, your choice)
Emeril's Original Essence - add according to taste
1/4 cup cream if desired, to make a smoother consistency -- added at the end

The amounts of the ingredients are estimates as you need to decide which you want more or less of. If you like a lot of garlic, add several cloves or more. Same with the celery or celery flakes as well as the peppers and Emeril's. I like mine very spicy, so I add more heat from the Emeril's.

Sautee the onions until translucent, then add the garlic, celery and peppers. Cook a few minutes, then add the canned pumpkin and stir for a minute. Add the chicken stock and stir. Bring to a simmer, then add the meat and poultry. Simmer until everything is heated and cooked through, then taste and add more Emeril's or garlic if you desire. The Emeril's and the meats are salted, so be careful about adding salt. At the end, add the shrimp or other seafood and cook for a few more minutes. You can add a little cream at the end to make the consistency more smooth. This is not as thick a soup as regular gumbo, but it is really tasty if you get the seasoning the way you like it. I usually make a very large pot of it and then freeze part of it. You can use less stock to make it a bit thicker if you prefer.

I also like the Italian version using tube Italian sausage and other meats/seafood added. It's all good. We like it by itself and don't mind not having rice. No substitute for the rice is needed. The pumpkin cannot be tasted at all in either the gumbo or Italian version. It does help with the consistency and thickens it a bit. This is enjoyed by both lowcarbers and non-lowcarbers alike in our family.